This savory red wine marinade tenderizes the meat and imparts great flavor.
Combine all horseradish butter ingredients in small bowl; mix well. Cover; refrigerate until serving time.
Combine all marinade ingredients in large plastic resealable food bag; add steak. Tightly seal bag; turn over several times to coat beef. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, about 4 hours.
Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade.
Place steak onto grill. Grill, turning once, until internal temperature reaches 145°F. (medium-rare) or desired doneness (12 to 19 minutes).
To serve, remove steak to cutting board. Cut across grain into thin slices; top each serving with a dollop of horseradish butter. Garnish with additional chopped chives, if desired.
*Substitute 1 teaspoon dried oregano leaves.
**Substitute 1 teaspoon dried thyme leaves.
FREEZE AND GRILL LATER METHOD: Prepare Horseradish Butter as directed above; place into freezer container. Prepare marinade and steak as directed above. Place container and sealed freezer food bag into freezer; freeze up to 3 months. To thaw, place container and bag in refrigerator 24 hours or until thawed. Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until internal temperature reaches 145°F. (medium-rare) or desired doneness (12 to 19 minutes). Serve as directed above.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1411
© 2013 Land O'Lakes, Inc.
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